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Sunday, 1 July 2012

When I was a kid, my mum used to make this amazing 'cake' out of what seemed to be biscuit crumbs and sweets. When you are small, this was the nectar of the gods and a huge sugar high too.

I had a craving last week for NZ lolly cake. So I thought I'd make some. Unfortunately over here in the UK I can't seem to find all the correct ingredients, but my lovely friend back home posted the two ingredients over, Eskimo lollies and Malt biscuits.

The way to explain Eskimo lollies is that they are the same texture as foam shrimps and foam bananas. The lollies are pink, yellow, green and white and extremely sugary, oops. As for the Malt biscuits? Very similar to the malted milk biscuits I've found in Tesco, but the NZ ones are more malty and a have a stronger flavour.

My next test is to make the Lolly Cake with UK ingredients, but for now, the NZ one made me think of home (after stuffing my face with three slices...)

2. Using a food processor, rolling pin or hand blender, blitz the malt biscuits down into crumbs, just like you are making a cheesecake base place into a large mixing bowl.

3. Make a well in the crumbed biscuits and first add the melted butter, then the condensed milk.**

** I've just read another recipe that says to gently melt the butter and condensed milk together first, then add to the crumbed biscuits, making sure it's not too hot.

4. Before stirring, add a couple of handfuls of the chopped Eskimo lollies, stir again, then keep adding more lollies and stir well until it's all mixed together. You might want to use your hands to make sure the mixture is well combined.

5. Now shape the mixture into a log/roll using your hands and make sure the mixture is pressed together well.

6. You can divide the log into two at this point to help with space in your fridge!

Roll the log in coconut, pressing it onto the mixture. Place on a tray, cover in clingfilm and place in the fridge until firm. Overnight works best, though a few hours is fine.